Published : 12/03/2020

Iberian sirloin steak from Los Pedroches with Pedro Ximénez on country crumbs

- Categories : Recipes , Special Occasions

1h 30min
Medium
4 people
3€/people
324 Kcal/100g

Ingredients

800 grams of Iberian Sirloin Steak from Los Pedroches.
200 grams of Pan de Pueblo.
4 units of Garlic Diets.
Salt
Pedro Ximénez's Sauce: Reduce the Pedro Ximénez wine to the heat until it thickens and season with salt and pepper... Add some raisins and fried and salted almonds.
EVOO Peña de Baena.

Iberian sirloin steak from Los Pedroches with Pedro Ximénez on country crumbs

For the upcoming dates, we recommend the recipe for Iberian Sirloin Steak with Pedro Ximénez on country crumbs. The usual thing is to make a guanición with baked potatoes or sautéed vegetables, but today we present you this recipe with crumbs, it is a great combination and if we cook the crumbs with Extra Virgin Olive Oil from Peña de Baena we will be able to give it a special addition.

Make a migas camperas in the traditional way with PEÑA DE BAENA EVOO, garlic, village bread and a little water to moisten the bread.
Grill the Iberian sirloin from Los Pedroches and finish in the oven for about 5 minutes (approx).
Assemble the plate by first putting a bed of country crumbs.
On top of these, put the Iberian sirloin steak from Los Pedroches and bathe with the Pedro Ximénez sauce.

Recipe prepared by Puerta Sevilla, Taberna Restaurante Córdoba.

We made this recipe in 4h 30 min. How was it calculated?

15 min. for cooking, 20 min. for photo editing, 1 h. for layout, writing, organisation and publication on our website and social networks. All this without counting the time for research and communication with the restaurant. Enjoy it and leave your comments..

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